Southern Vanilla Pecan Pralines
These are the clusters on the parchment. A pale vanilla base, pecans folded through, and a few whole ones pressed on top. No sugar. No candy thermometer. One piece is about 160 calories, 4g protein, and 5g net carbs. The full tray is the picture, not the serving.
Melt the butter with the cream and the sweetener until it is smooth and thick enough to hold a spoon, the way it sits in the bowl. Allulose sets softer and tastes less cool. Erythritol works, and it can crystallize as it cools. Vanilla goes in off the heat so it does not cook off.
Fold in chopped pecans, then drop mounds. Press a few whole pecans on each one before it sets. That is the top in the photo. They firm in the fridge, not the oven. Twenty minutes covers the melt, the drop, and the first set.
Why you'll love it
A soft vanilla cluster, not a hard candy.
Looks like the photo: pale mounds, pecans on top, parchment on a tray.
No sugar.
Why You'll Love This Praline 🍬
🧈 Butter and cream base
🌰 Pecans in the mix and on top
🍦 Vanilla, not maple
❄️ Sets in the fridge
🍽️ One piece is a serving
The Secret to the Soft Set
Pull the pan off the heat before the mix turns grainy. A hard boil and it crystallizes. Stir until it coats the spoon, fold in the pecans, and drop it while it is still warm. Press the top pecans on before it firms, or they will not stick.
Frequently Asked Questions ❓
Why did mine turn gritty? 🧈
It boiled too hard, or the sweetener was erythritol and it recrystallized. Use allulose if you want the soft set in the photo.
Do I bake them? 🔥
No. They set in the fridge. The oven would dry the cream base.
Can I freeze them? 🧊
Yes. Layer with parchment so they do not stick. Thaw in the fridge. They soften at room temperature.
Mary The High Protein Recipes
Southern Vanilla Pecan Pralines
- Prep10 min
- Cook5 min
- Total20 min
- Servings12 servings
- Calories (est.)158 kcal
- sheet pan
- parchment paper
- saucepan
- spoon
- mixing bowl
- refrigerator
Ingredients
Instructions
- Line a sheet pan with parchment.
- Melt the butter with the cream, sweetener, and salt over medium heat. Stir until smooth and thick enough to coat a spoon. Do not let it boil hard.
- Take it off the heat. Stir in the vanilla, then the chopped pecans.
- Drop 12 mounds onto the parchment. Press one pecan half on each.
- Chill 15 minutes, until set. One piece is a serving.
Notes & Tips
- Allulose for a soft set. Erythritol can turn gritty as it cools.
- Do not boil hard. That is what makes it grainy.
- Press the top pecans on while the mound is still soft.
- Fridge, covered, up to a week. They soften if left at room temperature.
- Per piece, estimate: 160 calories, 4g protein, 5g net carbs, 15g fat.
Estimated nutrition
EstimatePer serving · makes 12 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 158 kcal |
| Total fat | 17 g |
| Saturated fat | 4.5 g |
| Cholesterol | 16 mg |
| Sodium | 19 mg |
| Total carbohydrate | 11 g |
| Fibre | 1.5 g |
| Sugars | 9.2 g |
| Protein | 1.6 g |
Estimated nutrition: calculated automatically from the ingredients, so treat it as a rough guide. Values vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Southern Vanilla Pecan Pralines?
About 20 minutes in total: 10 minutes of prep and 5 minutes of cooking.
What ingredients do I need for Southern Vanilla Pecan Pralines?
You need heavy cream, granulated sugar-free sweetener, vanilla, butter, pecans and pecan halves. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 12 servings.
How do you make Southern Vanilla Pecan Pralines?
In short: line a sheet pan with parchment; melt the butter with the cream, sweetener, and salt over medium heat; take it off the heat; drop 12 mounds onto the parchment. The full method is in the recipe card above.
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